| 4 | lg | Belgian Endive Leaves, approx. same size |
| 5 | c | Green Cabbage, very finely shredded |
| 1 | lg | Sweet Apple Such, peeled, cored,cut ju |
| 1/2 | c | Pistachios, halved, lightly toas |
| | Walnut Oil Vinaigrette (Recipe Follows) |
| 1 | lb | Dungeness Crab Meat*, fresh cooked |
| | GARNISH |
| | Raw Beet Threads (Use Japanese Turner Slic |
| | Fresh Daikon Sprouts |
| | Tobiko Caviar |
| | WALNUT OIL VINAIGRETTE |
| 1/3 | c | Chopped shallots or green onions (white portion only) |
| 1 | tb | Blanched, chopped garlic |
| 1 | ts | Grated lemon zest |
| 1/2 | c | Reduced rich chicken stock (reduced by 50 percent from original) |
| 1 | tb | Fresh lemon juice |
| 2 | tb | Sherry vinegar |
| 1 | tb | Dijon mustard |
| 1/2 | c | Fragrant walnut oil (up to 2/3) |
| | Salt and freshly ground pepper |
| 2 | tb | Chopped fresh herbs such as dill, tarragon, parsley, chives or a combination |
